25-03-2019
MAKE TANG ZHONG AND PRESSURE COOKER
Hay hay guys ... back again on my blog and this is our first day into the kitchen after the mid test yesterday. Okay today I will come back to tell you what we made and what happened? Curious? So keep reading on my blog well ...
Today I wake up at 4:00 am I take a shower and after prayer, after prayer I get ready to go to campus and before going out I check the tools and tidiness before leaving, and after everything is complete I leave.
After I arrived at Kitchen we were one line to prepare the rotation menu ll.1, and our group got dessert to make Tang Yuan and Tang Zhong. Our group was divided to make it. I made Tang Zhong. And in the middle of us weighing the material, suddenly Pak ical told us to be one line and it turned out he was angry because there were a lot of materials that were not input by seniors.
After that we took out all the meat and everything in the freezer to weigh. And for women all weigh ingredients in ingredients.
After that we one line sir ical out the pressure cook, which is slow cook (something that is cooked for a long time using pressure).
After that we re-prepare for the rotation menu ll.1 .
And Tang Zhong's recipe is:
Portion: 30
1. Hard flour 900 gr
2. Sugar 150 gr
3. Salt 6 gr
4. Egg 3 pcs
5. 480 ml fresh milk
6. Instant yeast 10 gr
7. Butter 90 gr
Egg wash:
1. Egg 1 pcs
2. 10 ml fresh milk
Procedure:
1. In a stand mixer, add all the ingredients of the dough 'expect butter, knead on low speed for S-7 minutes. And then add butter in; continue kneading for another 5 minutes until you get a smooth, elastic and soft dough.
2. Transfer the dough out to a slightly floured board after 5 minutes and smash it against the operating board, grab it up and smash again. Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten.
3.Place in a plastic wrapper and a large bowl and set up for the first rise until it is doubled in size.
4. Transfer the dough out and divide it into two halves. Press each halves to remove inner bubbles and then shape into a round ball. Then divide one half into the eight portions and place them one by one in a cake mold. You can make the other half the same or maker of larger stuffed buns like me.
5.Place the mold in the oven along with a large bowl of warm water. Set aside for the proofing.
6.When the buns are almost doubled in size, preheat the oven to 170 degree C f 340 degree F) and brush egg wash and toasted sesame seeds. Top with buns with sliver paper when the buns are well colored (optional). Bake for 20 to 25 minutes. Remove out and cool down.
After thang zhong we finished and all the preparations were completed, we GC and went home to each.
Maybe that's all I can tell you today, thank you for reading. AND PEACH OUT.
Today I wake up at 4:00 am I take a shower and after prayer, after prayer I get ready to go to campus and before going out I check the tools and tidiness before leaving, and after everything is complete I leave.
After I arrived at Kitchen we were one line to prepare the rotation menu ll.1, and our group got dessert to make Tang Yuan and Tang Zhong. Our group was divided to make it. I made Tang Zhong. And in the middle of us weighing the material, suddenly Pak ical told us to be one line and it turned out he was angry because there were a lot of materials that were not input by seniors.
After that we took out all the meat and everything in the freezer to weigh. And for women all weigh ingredients in ingredients.
After that we one line sir ical out the pressure cook, which is slow cook (something that is cooked for a long time using pressure).
After that we re-prepare for the rotation menu ll.1 .
And Tang Zhong's recipe is:
Portion: 30
1. Hard flour 900 gr
2. Sugar 150 gr
3. Salt 6 gr
4. Egg 3 pcs
5. 480 ml fresh milk
6. Instant yeast 10 gr
7. Butter 90 gr
Egg wash:
1. Egg 1 pcs
2. 10 ml fresh milk
Procedure:
1. In a stand mixer, add all the ingredients of the dough 'expect butter, knead on low speed for S-7 minutes. And then add butter in; continue kneading for another 5 minutes until you get a smooth, elastic and soft dough.
2. Transfer the dough out to a slightly floured board after 5 minutes and smash it against the operating board, grab it up and smash again. Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten.
3.Place in a plastic wrapper and a large bowl and set up for the first rise until it is doubled in size.
4. Transfer the dough out and divide it into two halves. Press each halves to remove inner bubbles and then shape into a round ball. Then divide one half into the eight portions and place them one by one in a cake mold. You can make the other half the same or maker of larger stuffed buns like me.
5.Place the mold in the oven along with a large bowl of warm water. Set aside for the proofing.
6.When the buns are almost doubled in size, preheat the oven to 170 degree C f 340 degree F) and brush egg wash and toasted sesame seeds. Top with buns with sliver paper when the buns are well colored (optional). Bake for 20 to 25 minutes. Remove out and cool down.
After thang zhong we finished and all the preparations were completed, we GC and went home to each.
Maybe that's all I can tell you today, thank you for reading. AND PEACH OUT.
IF LIVE IS PAINT YOU DON'T HAVE TO MAKE IT FULL COLOR BUT MAKE MEANS WITH COLOR YOU ARE HAVE
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